Journal of Food Science
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
Inhaltsverzeichnis
- 1278
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Consice Reviews in Food Science - Estimating the Frequency of Future High Microbial Counts in Records with an Actual or Potential Trend or PeriodicityCorradini, M.G. et al. | 2002
- 1278
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Estimating the Frequency of Future High Microbial Counts in Records with an Actual or Potential Trend or PeriodicityCorradini, M.G. / Engel, R. / Normand, M.D. et al. | 2002
- 1288
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Comparison of the Stability of Pelargonidin‐based Anthocyanins in Strawberry Juice and ConcentrateGarzón, G.A. / Wrolstad, R.E. et al. | 2002
- 1288
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Food Chemistry and Toxicology - Comparison of the Stability of Pelargonidin-based Anthocyanins in Strawberry Juice and ConcentrateGarzon, G.A. et al. | 2002
- 1300
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Food Chemistry and Toxicology - Inhibition of Oxidative Flavor Changes in Meat by a-Tocopherol in Combination with Sodium TripolyphosphateVara-ubol, S. et al. | 2002
- 1300
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Inhibition of Oxidative Flavor Changes in Meat by α‐Tocopherol in Combination with Sodium TripolyphosphateVara‐ubol, S. / Bowers, J.A. et al. | 2002
- 1308
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Food Chemistry and Toxicology - Extraction and Application of Dietary Fiber and Cellulose from Pineapple CoresPrakongpan, T. et al. | 2002
- 1308
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Extraction and Application of Dietary Fiber and Cellulose from Pineapple CoresPrakongpan, T. / Nitithamyong, A. / Luangpituksa, P. et al. | 2002
- 1314
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Food Chemistry and Toxicology - Determination of Synthetic Colors in Soft Drinks and Confectioneries by Micellar Electrokinetic Capillary ChromatographyChou, S.-S. et al. | 2002
- 1314
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Determination of Synthetic Colors in Soft Drinks and Confectioneries by Micellar Electrokinetic Capillary ChromatographyChou, S.‐S. / Lin, Y.‐H. / Cheng, C.‐C. et al. | 2002
- 1319
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Collagen as the Major Edible Component of Sea Cucumber (Stichopus japonicus)Saito, M. / Kunisaki, N. / Urano, N. et al. | 2002
- 1319
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Food Chemistry and Toxicology - Collagen as the Major Edible Component of Sea Cucumber (Stichopus japonicus)Saito, M. et al. | 2002
- 1323
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Food Chemistry and Toxicology - Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color TraitsSammel, L.M. et al. | 2002
- 1323
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Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color TraitsSammel, L.M. / Hunt, M.C. / Kropf, D.H. et al. | 2002
- 1331
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Food Chemistry and Toxicology - Crystallization Kinetics of Concentrated a,a-Trehalose and a,a-Trehalose-Salt Solutions Studied by Low-resolution 1H-Pulsed NMRGallo, A. et al. | 2002
- 1331
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Crystallization Kinetics of Concentrated α,α‐Trehalose and α,α‐Trehalose/Salt Solutions Studied by Low‐resolution 1H‐Pulsed NMRGallo, A. / Buera, M. P. / Herrera, M. L. et al. | 2002
- 1337
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Pectinesterase Inhibitor in Rubbery Banana (Musa sapientum L.)Wu, M.C. / Tseng, K.C. / Huang, T.H. et al. | 2002
- 1337
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Food Chemistry and Toxicology - Pectinesterase Inhibitor in Rubbery Banana (Musa sapientum L.)Wu, M.C. et al. | 2002
- 1341
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Food Chemistry and Toxicology - Effect of High Hydrostatic Pressure on the Secondary Structures of BSA and Apo- and Holo-a-Lactalbumin Employing Fourier Transform Infrared SpectroscopyHosseini-nia, T. et al. | 2002
- 1341
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Effect of High Hydrostatic Pressure on the Secondary Structures of BSA and Apo‐ and Holo‐α‐Lactalbumin Employing Fourier Transform Infrared SpectroscopyHosseini‐nia, T. / Ismail, A.A. / Kubow, S. et al. | 2002
- 1348
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Isolation of Anticomplementary Substances from Cucurbita Moschata DuchYang, J.O. / Oh, S.R. / Lee, H.K. et al. | 2002
- 1348
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Food Chemistry and Toxicology - Isolation of Anticomplementary Substances from Cucurbita Moschata DuchYang, J.O. et al. | 2002
- 1352
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Food Chemistry and Toxicology - Enantiomer Separation of D-L Branched Amino Acids by Capillary Electrophoresis in Sport Nutritional SupplementsBoniglia, C. et al. | 2002
- 1352
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Enantiomer Separation of D‐L Branched Amino Acids by Capillary Electrophoresis in Sport Nutritional SupplementsBoniglia, C. / Carratù, B. / Sanzini, E. et al. | 2002
- 1356
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Effects of Variety and Crop Year on Tocopherols in PecansChun, J. / Lee, J. / Ye, L. et al. | 2002
- 1356
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Food Chemistry and Toxicology - Effects of Variety and Crop Year on Tocopherols in PecansChun, J. et al. | 2002
- 1360
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Food Chemistry and Toxicology - Hydrocolloid-Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell PeppersConforti, F.D. et al. | 2002
- 1360
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Hydrocolloid‐Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell PeppersConforti, F.D. / Zinck, J.B. et al. | 2002
- 1364
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Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground BeefAhn, J. / Grün, I.U. / Fernando, L.N. et al. | 2002
- 1364
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Food Chemistry and Toxicology - Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground BeefAhn, J. et al. | 2002
- 1370
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Reduction of Carcinogenic N‐Nitrosamines and Residual Nitrite in Model System Sausage by IrradiationAhn, H. J. / Kim, J. H. / Jo, C. et al. | 2002
- 1370
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Food Chemistry and Toxicology - Reduction of Carcinogenic N-Nitrosamines and Residual Nitrite in Model System Sausage by IrradiationAhn, H.J. et al. | 2002
- 1374
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Sealing and Storage Position Effects on Wine EvolutionMas, A. / Puig, J. / Lladoa, N. et al. | 2002
- 1374
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Food Chemistry and Toxicology - Sealing and Storage Position Effects on Wine EvolutionMas, A. et al. | 2002
- 1379
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Food Chemistry and Toxicology - Viscoelastic Behavior of Commercially Processed Soy Isolate Pastes During Heating and CoolingLuck, P.J. et al. | 2002
- 1379
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Viscoelastic Behavior of Commercially Processed Soy Isolate Pastes During Heating and CoolingLuck, P.J. / Lanier, T.C. / Daubert, C.R. et al. | 2002
- 1383
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Food Chemistry and Toxicology - Composition of Atriplex hortensis, Sweet and Bitter Chenopodium quinoa SeedsWright, K.H. et al. | 2002
- 1383
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Composition of Atriplex hortensis, Sweet and Bitter Chenopodium quinoa SeedsWright, K. H. / Pike, O. A. / Fairbanks, D. J. et al. | 2002
- 1388
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Food Engineering and Physical Properties - Effects of Granule Size and Size Distribution on Rheological Behavior of Chemically Modified Potato StarchMorikawa, K. et al. | 2002
- 1388
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Effects of Granule Size and Size Distribution on Rheological Behavior of Chemically Modified Potato StarchMorikawa, K. / Nishinari, K. et al. | 2002
- 1393
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Thermal Stability and Kinetic Study on Thermal Decomposition of Commercial Edible Oils by ThermogravimetrySantos, J.C.O. / Dos Santos, I.M.G. / De Souza, A.G. et al. | 2002
- 1393
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Food Engineering and Physical Properties - Thermal Stability and Kinetic Study on Thermal Decomposition of Commercial Edible Oils by ThermogravimetrySantos, J.C.O. et al. | 2002
- 1399
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Food Engineering and Physical Properties - Film-forming Mechanism and Heat Denaturation Effects on the Physical and Chemical Properties of Pea-Protein-Isolate Edible FilmsChoi, W.S. et al. | 2002
- 1399
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Film‐forming Mechanism and Heat Denaturation Effects on the Physical and Chemical Properties of Pea‐Protein‐Isolate Edible FilmsChoi, W.S. / Han, J.H. et al. | 2002
- 1407
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A Reliable Method of Extracting the Rheological Properties of Fruit Purees from Flow Loop DataYeow, Y.L. / Perona, P. / Leong, Y.K. et al. | 2002
- 1407
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Food Engineering and Physical Properties - A Reliable Method of Extracting the Rheological Properties of Fruit Purees from Flow Loop DataYeow, Y.L. et al. | 2002
- 1412
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Characterization of Soy Protein Concentrate Produced by Membrane UltrafiltrationRao, A. / Shallo, H.E. / Ericson, A.P. et al. | 2002
- 1412
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Food Engineering and Physical Properties - Characterization of Soy Protein Concentrate Produced by Membrane UltrafiltrationRao, A. et al. | 2002
- 1419
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Food Engineering and Physical Properties - Moisture Sorption of Amorphous Sugar ProductsNowakowski, C.M. et al. | 2002
- 1419
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Moisture Sorption of Amorphous Sugar ProductsNowakowski, C.M. / Hartel, R.W. et al. | 2002
- 1426
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Energy Balance of Low Hydrated Starches Transition Under ShearBarron, C. / Valle, G. Della / Colonna, P. et al. | 2002
- 1426
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Food Engineering and Physical Properties - Energy Balance of Low Hydrated Starches Transition Under ShearBarron, C. et al. | 2002
- 1438
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Food Engineering and Physical Properties - Water Vapor Uptake by Fat-Free Apple Chips Decreased by EmulsifiersKonopacka, D. et al. | 2002
- 1438
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Water Vapor Uptake by Fat‐Free Apple Chips Decreased by EmulsifiersKonopacka, D. / Plocharski, W. et al. | 2002
- 1444
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Food Engineering and Physical Properties - Characteristics of Tortillas Prepared from Dry Extruded Masa Flour Added with Maize PericarpArámbula, V.G. et al. | 2002
- 1444
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Characteristics of Tortillas Prepared from Dry Extruded Masa Flour Added with Maize PericarpArámbula, V.G. / González‐Hernández, J. / Moreno, M.E. et al. | 2002
- 1449
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Food Engineering and Physical Properties - Edible Films Prepared from Water Extract of SoybeansCao, Y.M. et al. | 2002
- 1449
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Edible Films Prepared from Water Extract of SoybeansCao, Y.M. / Chang, K.C. et al. | 2002
- 1455
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Determining Washing Conditions During the Preparation of Frozen Surimi from Surubí (Pseudoplatystome Coruscans) Using Response Surface MethodologyMedina, J.R. / Garrote, R.L. et al. | 2002
- 1455
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Food Engineering and Physical Properties - Determining Washing Conditions During the Preparation of Frozen Surimi from Surubi (Pseudoplatystome Coruscans) Using Response Surface MethodologyMedina, J.R. et al. | 2002
- 1462
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Food Engineering and Physical Properties - The Effect of Stunning Methods on Rigor Mortis and Texture Properties of Atlantic Salmon (Salmo Salar)Roth, B. et al. | 2002
- 1462
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The Effect of Stunning Methods on Rigor Mortis and Texture Properties of Atlantic Salmon (Salmo Salar)Roth, B. / Moeller, D. / Veland, J.O. et al. | 2002
- 1467
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Inactivation of Peach Polyphenoloxidase by Exposure to Pulsed Electric FieldsGiner, J. / Ortega, M. / Mesegué, M. et al. | 2002
- 1467
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Food Engineering and Physical Properties - Inactivation of Peach Polyphenoloxidase by Exposure to Pulsed Electric FieldsGiner, J. et al. | 2002
- 1473
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Ultrasonic Monitoring of Powder DissolutionSaggin, R. / Coupland, J.N. et al. | 2002
- 1473
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Food Engineering and Physical Properties - Ultrasonic Monitoring of Powder DissolutionSaggin, R. et al. | 2002
- 1478
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Active Treatment of Frying Oil for Enhanced Fry‐lifeBheemreddy, R.M. / Chinnan, M.S. / Pannu, K.S. et al. | 2002
- 1478
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Food Engineering and Physical Properties - Active Treatment of Frying Oil for Enhanced Fry-lifeBheemreddy, R.M. et al. | 2002
- 1486
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Growth Inhibitory Effect of Chicken Egg Yolk Antibody (IgY) on Escherichia coli O157:H7Sunwoo, H.H. / Lee, E.N. / Menninen, K. et al. | 2002
- 1486
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Food Microbiology and Safety - Growth Inhibitory Effect of Chicken Egg Yolk Antibody (IgY) on Escherichia coli O157:H7Sunwoo, H.H. et al. | 2002
- 1495
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Food Microbiology and Safety - Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory AnalysesFoley, D.M. et al. | 2002
- 1495
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Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory AnalysesFoley, D.M. / Pickett, K. / Varon, J. et al. | 2002
- 1502
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Food Microbiology and Safety - Linoleic acid Isomerase Activity in Enzyme Extracts from Lactobacillus Acidophilus and Propionibacterium Freudenreichii ssp. ShermaniiLin, T.Y. et al. | 2002
- 1502
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Linoleic acid Isomerase Activity in Enzyme Extracts from Lactobacillus Acidophilus and Propionibacterium Freudenreichii ssp. ShermaniiLin, T.Y. / Lin, C.W. / Wang, Y.J. et al. | 2002
- 1506
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Effect of High‐Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific OystersCalik, H. / Morrissey, M.T. / Reno, P.W. et al. | 2002
- 1506
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Food Microbiology and Safety - Effect of High-Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific OystersCalik, H. et al. | 2002
- 1511
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Antibacterial Activities of Chitosans and Chitosan Oligomers with Different Molecular Weights on Spoilage Bacteria Isolated from TofuNo, H.K. / Park, N.Y. / Lee, S.H. et al. | 2002
- 1511
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Food Microbiology and Safety - Antibacterial Activities of Chitosans and Chitosan Oligomers with Different Molecular Weights on Spoilage Bacteria Isolated from TofuNo, H.K. et al. | 2002
- 1515
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Occurrence of Histamine‐Forming Bacteria in Albacore and Histamine Accumulation in Muscle at Ambient TemperatureKim, S.H. / Price, R.J. / Morrissey, M.T. et al. | 2002
- 1515
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Food Microbiology and Safety - Occurrence of Histamine-Forming Bacteria in Albacore and Histamine Accumulation in Muscle at Ambient TemperatureKim, S.H. et al. | 2002
- 1522
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Food Microbiology and Safety - Histamine Production by Morganella morganii in Mackerel, Albacore, Mahi-mahi, and Salmon at Various Storage TemperaturesKim, S.H. et al. | 2002
- 1522
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Histamine Production by Morganella morganii in Mackerel, Albacore, Mahi‐mahi, and Salmon at Various Storage TemperaturesKim, S.H. / Price, R.J. / Morrissey, M.T. et al. | 2002
- 1530
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Sensory and Nutritive Qualities of Food - Predicting Consumer Acceptance Ratings of Cracker-coated and Roasted Peanuts from Descriptive Analysis and Hexanal MeasurementsGrosso, N.R. et al. | 2002
- 1530
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Predicting Consumer Acceptance Ratings of Cracker‐coated and Roasted Peanuts from Descriptive Analysis and Hexanal MeasurementsGrosso, N.R. / Resurreccion, A.V.A. et al. | 2002
- 1538
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Sensory and Nutritive Qualities of Food - Nonenzymatic Browning and Chemical Changes During Grape Juice StorageBuglione, M. et al. | 2002
- 1538
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Nonenzymatic Browning and Chemical Changes During Grape Juice StorageBuglione, M. / Lozano, J. et al. | 2002
- 1544
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Sensory and Nutritive Qualities of Food - Sensory Characteristics of Fresh-Cut Spinach Preserved by Combined Factors MethodologyPiagentini, A.M. et al. | 2002
- 1544
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Sensory Characteristics of Fresh‐Cut Spinach Preserved by Combined Factors MethodologyPiagentini, A.M. / Güemes, D.R. / Pirovani, M.E. et al. | 2002
- 1550
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Sensory and Nutritive Qualities of Food - Modified Atmosphere Packaging of FennelArtés, F. et al. | 2002
- 1550
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Modified Atmosphere Packaging of FennelArtés, F. / Escalona, V.H. / Artés‐Hdez, F. et al. | 2002
- 1555
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Development and Sensory Analysis of a Textured Whey Protein Meatless PattyTaylor, B.J. / Walsh, M.K. et al. | 2002
- 1555
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Sensory and Nutritive Qualities of Food - Development and Sensory Analysis of a Textured Whey Protein Meatless PattyTaylor, B.J. et al. | 2002
- 1559
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Sensory and Nutritive Qualities of Food - Sensory and Texture Quality of Canned Whelk (Astraea undosa) Subjected to Tenderizing TreatmentsSanchez-Brambila, G.Y. et al. | 2002
- 1559
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Sensory and Texture Quality of Canned Whelk (Astraea undosa) Subjected to Tenderizing TreatmentsSanchez‐Brambila, G.Y. / Lyon, B.G. / Huang, Y.W. et al. | 2002
- 1564
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Fortification Spirit, a Contributor to the Aroma Complexity of PortRogerson, F.S.S. / De Freitas, V.A.P. et al. | 2002
- 1564
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Sensory and Nutritive Qualities of Food - Fortification Spirit, a Contributor to the Aroma Complexity of PortRogerson, F.S.S. et al. | 2002
- 1570
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Application of Quality Index Method (QIM) Scheme in Shelf‐life Study of Farmed Atlantic Salmon (Salmo salar)Sveinsdottir, K. / Martinsdottir, E. / Hyldig, G. et al. | 2002
- 1570
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Sensory and Nutritive Qualities of Food - Application of Quality Index Method (QIM) Scheme in Shelf-life Study of Farmed Atlantic Salmon (Salmo salar)Sveinsdottir, K. et al. | 2002
- 1580
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Volatile Compounds of Raw Beef from 5 Local Spanish Cattle Breeds Stored Under Modified AtmosphereInsausti, K. / Beriain, M.J. / Gorraiz, C. et al. | 2002
- 1580
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Sensory and Nutritive Qualities of Food - Volatile Compounds of Raw Beef from 5 Local Spanish Cattle Breeds Stored Under Modified AtmosphereInsausti, K. et al. | 2002
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Industrial Aspects of selected JFS Articles| 2002
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JFS Masthead| 2002
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Author Index| 2002
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READER SURVEY| 2002